Name: Chile Relleno Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 2 cups shredded Monterey Jack and cheddar cheese; 4 large eggs; 1 cup whole milk; 1 medium onion, diced; 1 can (14.5 oz) diced tomatoes with green chilies; 1 tsp garlic powder

Jump to Recipe

Introduction

Chile Relleno Casserole offers all the flavors of the classic Mexican dish with less hassle. This baked version layers smoky roasted poblanos with a cheesy, eggy mixture for a comforting and satisfying meal.

The image shows a close-up of a baked dish with several layers. The bottom layer is a textured, golden brown and slightly chunky mixture, likely a vegetable or meat base. Above this is a layer of dark green vegetables, possibly sliced zucchini or squash. The top layer is a thick, creamy white cheese layer that is melted and browned on top, with golden spots and small green herb sprinkles. A few fresh green parsley leaves are placed on the cheese for decoration. The dish is served in a white round dish with a maroon rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large poblano peppers
2 cups shredded Monterey Jack and cheddar cheese
4 large eggs
1 cup whole milk
1 medium onion, diced
1 can (14.5 oz) diced tomatoes with green chilies
1 tsp garlic powder

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
Step 2: Roast the poblano peppers over a flame or under the broiler until the skin is charred and blistered. Let them cool, then peel off the skins, remove the seeds, and slice each pepper open.
Step 3: In a large bowl, combine the shredded Monterey Jack and cheddar cheese, diced onion, eggs, and whole milk. Stir well until the mixture is evenly blended.
Step 4: Arrange half of the roasted poblano peppers in the baking dish. Spread half of the cheese and egg mixture evenly over the peppers. Repeat the layers with the remaining peppers and cheese mixture.
Step 5: Mix the diced tomatoes with green chilies and garlic powder together, then pour this evenly over the layered casserole.
Step 6: Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the casserole is set.

Tips & Variations

For a spicier kick, use hot green chilies or add a pinch of cayenne pepper to the cheese mixture.
If you prefer a smoother texture, finely chop the roasted peppers before layering.
Swap Monterey Jack with mozzarella for a different but melty cheese flavor.
To add protein, mix in cooked ground beef or shredded chicken before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the whole casserole covered in the oven at 350°F (175°C) until heated through, about 15–20 minutes.

How to Serve

A close-up of a slice of lasagna on a white plate shows multiple layers; the bottom layer is a creamy, spiced meat sauce with a textured, rich brown color mixed with green herbs, above it is a thick, green vegetable layer, topped by a red tomato sauce layer, then a smooth, melted white cheese layer with a golden brown toasted top and garnished with small green herb leaves. Some cheese strands stretch down from the slice, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead and keep it refrigerated until ready to bake. Just add a few extra minutes to the baking time if baking from cold.

Can I use different peppers instead of poblanos?

While poblanos provide a mild, smoky flavor that’s traditional, you can substitute with Anaheim, poblano-style green bell peppers, or mild chili peppers depending on your heat preference.